Description
Delicious stuffed bell peppers filled with a savory mixture of rice, ground meat, and spices, topped with cheese.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 pound ground beef or turkey
- 1 cup cooked rice
- 1 can (15 oz) diced tomatoes, drained
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until translucent.
- Add the ground meat to the skillet, cooking until browned. Drain excess fat if necessary.
- Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and black pepper. Mix well and cook for another 2-3 minutes.
- Stuff each bell pepper with the meat and rice mixture, packing it tightly. Place the stuffed peppers upright in a baking dish.
- Top each stuffed pepper with shredded cheese.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and the peppers are tender.
- Garnish with fresh parsley before serving.
Notes
- You can substitute ground beef with ground chicken or turkey for a lighter option.
- Feel free to add other vegetables to the stuffing mixture, such as corn or black beans.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Carbohydrates: 35
- Fiber: 4
- Protein: 20
Keywords: stuffed bell peppers, easy stuffed peppers recipe, healthy stuffed peppers, ground beef stuffed peppers, baked stuffed peppers